pork

Instant Pot Chile Verde

Instant Pot Chile Verde

From Colin St John, adapted from a recipe created by legendary Denver Post food editor Helen Dollaghan.

Serves 4

Note: The most ubiquitous chiles on the Front Range are from Select New Mexico (which is actually a Denver-based company) and Bueno. Chiles almost always only come in “hot” and “mild.” If you prefer a medium heat, buy a package of each and double the recipe. Or add some jalapeños or serranos to a mild batch. If you use fresh chiles, chop them and add at least enough broth to cover to the rest of the ingredients.

Ingredients

1 pound pork, cut into 1 1/2-inch cubes (lean pork shoulder, loin or chop)
1 teaspoon kosher or sea salt
Freshly ground pepper to taste
1/4 cup canola oil
1 tablespoon ground cumin
1 1/2 tablespoons dark chile powder
1 1/2 tablespoons dried oregano
2 cloves garlic, crushed
1 medium onion, diced
1 14.5-ounce can low-sodium chicken broth
1 24-ounce package or 2 13-ounce packages frozen roasted green chiles, defrosted (or the equivalent in fresh-roasted green chiles)
1 tablespoon tomato paste
1 lime, halved
Sides of flour or corn tortillas, crumbled tortilla chips, chopped cilantro, diced avocado, lime wedges, shredded cheese

Directions

Set Instant Pot to Sauté and, once hot, add oil and pork. Brown pork on all sides, sprinkling with salt and pepper. Add cumin, chile powder, oregano, garlic and onion, and stir well. Add broth, chopped chiles, tomato paste and squeeze of one half of lime. Stir well; sauté until mixture in pot just begins to bubble. Press Cancel.

Close the lid and cook on High Pressure for 25 minutes, then allow for 5 minutes Natural Release followed by a Quick Release. Open the lid and serve with the sides.

For additional chile heat: Add seeded and chopped jalapeño or serrano chiles along with the chopped and roasted green chiles in the cooking pot, or the same, fresh, seeded and finely chopped as part of the sides.

Pressure Cooker Garlicky Cuban Pork

BY BILL ST. JOHN

This recipe is for all you newly birthed Instant Pot users out there - such as myself - who feel as I felt that there really can be no substitute for slow-cooking a pork shoulder (on offer this week at Marczyk Fine Foods, $5.99/lb, F&F $4.99/lb), “slow and low” for 6-7 hours in a braise in the Crock-Pot or - even better - a super slow oven.

Yeah, sure, they tell you, these Canadians who came up with this latest kitchen applia-craze, that falling-apart meat will fall apart as you lift it from the Instant Pot after only - “only”! they spiel - an hour and a half. Hah-hah-hah-hah, this blue hair hah-hahs.

Well, the other night our son, Colin, took out his favorite kitchen applia-craze and, well, he did this recipe and it. was. so. delicious.

Yeah it fell apart.

Better than - this is difficult for me - my close-to-same recipe that takes 6-7 hours in the Crock-Pot. Colin and Mom got me an Instant Pot for last Christmas and I plan to [lower register, throat clearing, “ahem”-sorta sound] use it more.

Pressure Cooker Garlicky Cuban Pork

“This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos.” Melissa Clark at The New York Times

8-10 servings

Ingredients


8 garlic cloves
Juice of 1 grapefruit (about 2/3 cup)
Finely grated zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh oregano leaves
2 teaspoons ground cumin
1 1/2 tablespoons kosher salt, plus more to taste
1 4-5 pound boneless pork shoulder, cut into 4 pieces
1 bay leaf
Chopped fresh cilantro leaves, for serving
Lime wedges, for serving
Hot Sauce, for serving
Tortillas, for serving (optional)
Fresh tomato salsa, for serving (optional)

Directions

In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).

Using the sauté function (of the Instant Pot, if using) set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).

When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.

Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7-15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you’d like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.

Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous, 1 1/2-2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

St John’s Sirloin Pork Chops Braised in Milk

Milk, you say? Milk, I say. Some say that leche's lactic acidity does the heavy lifting in the tenderizing department during the braise. Whatever its role, I can't imagine a better braising medium for pork because, unlike broths or juices, the milk breaks itself down, too, into little curds or nuggets that taste something like Sugar Babies.

Pork Skewers Five Ways

Pork Skewers Five Ways

BY BILL ST. JOHN
Butchers or home cooks typically compose pork skewers (or “kebabs” or “kebobs” as they also may be called [although I always have shunned the latter because it’s too much voodoo on my brother, Robert]) from the loin cuts of pork. You might use tenderloin, although as is the case with tenderloin, any pork proposition with it is a gamble: with virtually no fat to guard against overcooking and drying out, “regular” loin cuts such as sirloin call merit to themselves. 

Here are five ways to prepare pork kebabs. Grill any of these on very hot coals for 10-15 minutes, turning once or twice, or until the pork pieces are well browned all over but also being careful to not overcook the meat.

Bacon-Wrapped Pork Tenderloin

BY BILL ST. JOHN

A reason underlies why Marczyk’s offers both an unmarinated and a marinated pork tenderloin this week. All by its lonesome, pork tenderloin is notoriously [euphemism alert:] mild in flavor. That’s why most everyone heavily seasons it before grilling, roasting or pan-searing it. Marczyk’s Marinated Pork Tenderloin merely does all that work for you; the Unmarinated Sibling is all yours, ready for your flavorings.

One suggestion is to ur-pork the tender by wrapping it in more pork, in this instance with one of the higher forms of pork itself, bacon (or prosciutto). The addition of sage leaves is a great touch, veddy Mediterranean you know.

Bacon-wrapped pork tenderloin

Ingredients
1 pork tenderloin, 1 pound or more, at room temperature
8-10 strips bacon or prosciutto, each a foot or so in length
Several small fresh sage leaves
Salt and pepper

Directions
Preheat oven to 400 degrees. Lay the strips of bacon or prosciutto, one next to the other. Lay the sage leaves on the strips. Season the pork tenderloin with salt and pepper and sear on all sides in a film of olive oil until browned. Lay the loin over the bacon strips and roll and wrap up, covering the loin completely. (Tie the roast every inch with butcher’s twine if desired.) Lay the pork seam side down and cook for 25-30 minutes, basting with the pan juices twice, until internal temperature reads 130 degrees. Rest roast for 5 minutes before slicing thin.

Brown Sugar-Glazed Pork Loin Chops

INGREDIENTS
3 fresh garlic cloves, peeled and crushed
2 tablespoons light brown sugar
2 teaspoons McCormick's Montreal Brand steak seasoning
3 pork loin chops
2 tablespoons butter, divided
1⁄4 cup pompeian burgundy cooking wine or 1⁄4 cup red wine or 1⁄4 cup chianti wine

DIRECTIONS

  • Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season.
  • Place 1 tbsp of the butter in a sauté pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat.
  • Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat.
  • Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.

Spiced Pork Chops with a Sweet & Sour Glaze

pork_chops-with-spicy-glaze.jpg

INGREDIENTS

PORK:
¼ cup olive oil, plus extra as needed
4 (8-ounce) boneless pork chops, about 1 ½ inches thick
Kosher salt and freshly ground black pepper
½ teaspoon crushed red pepper flakes
GLAZE:
½ cup balsamic vinegar
½ cup honey
2 cloves garlic, minced
3 scallions, pale green and white parts only, finely chopped
1 teaspoon chopped fresh rosemary leaves
½ stick (4 tablespoons) unsalted butter,
cut into ½-inch cubes, at room temp.
Kosher salt, freshly ground black pepper

 

DIRECTIONS

PORK: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through, about 5 to 6 minutes on each side. Remove the pork from the pan, cover loosely with foil, and set aside.

GLAZE: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste. As seen on foodnetwork.com.

Arrange the pork chops on a platter and drizzle with the glaze.